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Sous Vide Dry Rubbed Tri-Tip Steak

Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide mea ...

Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide mea ...

I grew up an hour outside of Santa Maria — the birthplace of Santa Maria style BBQ and their beloved tri-tip. Until I moved out of California I had no idea that this fantastic cut was a regional specialty. Luckily with some searching I was able to find it in Texas. Though the classic is done on the grill, this sous vide method guarantees absolutely perfect results every time. If you’re not a tri tip fan already, you will be!

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Ingredients for 6

1 tri tip roast (about 3 lbs)

2 tsp salt

2 tsp pepper

2 tsp garlic powder

1 tsp paprika

1/2 tsp smoked paprika

1 tsp onion powder

1 tsp dried rosemary

1/4 tsp cayenne

1 tbsp mayonnaise

2 tbsp avocado oil or other high smoke point oil

1 tsp smoked Maldon salt

Directions

Step 1

Set Anova Sous Vide Precision Cooker to 132°F / 55.6°C

Step 2

Rub tri-tip very generously with spice rub mixture on all sides. Vacuum seal or use the water displacement method (with ziplocs) to bag the tri-tip.

Step 3

Place in water bath and sous vide for 6.5 hours.

Finishing Steps

Step 1

Remove from bag and dry extremely well.

Step 2

Spread a very, very thin layer of mayo onto the tri-tip (I like to use a silicone pastry brush for this).

Step 3

Heat a large cast iron skillet over medium high heat until VERY hot

Step 4

Add avocado oil and then the tri tip. Sear for about 30 seconds on each side until well browned.